Strawberry-Blueberry Compote Porridge with Homemade Oat Milk

Steps

1. Make the oat milk: put 60 g of the oats and the cold water in a blender and blend on high for 30 to 45 seconds until smooth and milky. Set aside (no straining needed).
2. In a medium pot over medium-low heat, toast the pumpkin seeds for 3 to 4 minutes, stirring, until they puff and smell nutty. Tip them into a small bowl.
3. In the same pot, combine the strawberries, blueberries, half of the maple syrup and the lemon zest. Simmer over medium heat for 6 to 8 minutes, stirring, until the berries burst and the juices thicken into a loose compote. Spoon the compote into a bowl and rinse the pot.
4. Pour the oat milk into the pot, stirring it first since it settles. Add the remaining 240 g of oats, the cinnamon and the salt.
5. Bring to a gentle simmer over medium heat, then cook for 5 to 7 minutes, stirring often, until thick and creamy.
6. Take the pot off the heat and stir in the vanilla and the remaining half of the maple syrup.
7. Divide the porridge among four bowls, spoon the berry compote over each, and scatter the toasted pumpkin seeds on top. Serve warm.